Buck's Tomatillo Chicken

:  You won’t believe how good this is!


  • 1 lb Tomatillos, Husks Removed, Rinsed
  • 1 White Onion, Quartered
  • 3 Jalapeños, Halved Lengthwise, Seeded If Preferred
  • 2 tbsp Olive Oil
  • Bald Buck Seasoning to taste
  • 3 tbsp Lime Juice
  • 2 tbsp Chopped Cilantro
  • 8 Bone-In, Skin-On Chicken Thighs, or 6 Bone-In, Skin-On Chicken Breasts
  • Freshly Ground Pepper, to taste
  • 1/2 Cup Chicken Stock
  • 2 Cups Tomatillo Salsa


  • Preheat Grill: Set temperature to 350℉ and preheat with the lid closed for 15 minutes.
  • Make Tomatillo Salsa: Toss tomatillos, onion, jalapeños, olive oil, and 1/2 tsp Bald Buck Seasoning in a large bowl. Grill in a basket or on a baking sheet until charred and softened, 5-10 minutes. Let cool.
  • Blend Salsa: Blend cooled vegetables with their juices, lime juice, cilantro, and a pinch of Bald Buck Seasoning in a blender to make salsa. Adjust salt and lime juice to taste.
  • Season Chicken: Season chicken thighs or breasts with salt and pepper on both sides.
  • Grill Chicken: Grill chicken skin-side down until skin is crispy, 10-15 minutes. Flip and grill for 5 more minutes.
  • Cook Chicken in Sauce: Remove chicken from grill. Place in a Dutch oven or cast-iron pan with chicken stock and tomatillo salsa. Cover and cook on the grill until chicken is fork-tender, 1 1/2-2 hours.
  • Serve: Remove from the grill and serve warm.
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